Roasted curry carrots with herb yogurt will take centerstage on any table. This dish is full of fresh and flavorful herbs, creamy yogurt and crunchy pistachios.
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Roasted curry carrots with herb yogurt is a side dish that eats like a main course. Warming curry spice, fresh herbs, tangy yogurt, and crunchy nuts hit all the flavor marks for an epic dish. It’s vegetarian but can easily be made vegan if desired by using your favorite vegan yogurt.
Roasted curry carrots pair well with my herby Mediterranean chicken thighs.
Ingredients
- Carrots
- Olive oil
- Curry powder
- Full fat greek yogurt
- Cilantro
- Parsley
- Lime
- Salt and peper
See recipe card for quantities.
Instructions
Roasted curry carrots with herb yogurt and crunchy nut topping takes only a few simple steps to prepare.
Make carrots
Peel and cut carrots.
Add olive oil.
Add curry powder, salt, pepper. Combine.
Add to baking sheet and roast.
Make yogurt sauce + crunchy herb topping
Mix yogurt and honey.
Fold in the cilantro, parsley, and lime juice.
Add salt and pepper and stir to combine.
In separate bowl, mix lime zest, cilantro, and pistachios to make topping.
Variations
Change up the spices or nuts to your taste preferences or make the dish vegan.
- Spices – try your favorite spice mix to completely change up the flavor profile. A Mediterranean spice blend or sumac work well.
- Nuts – substitute pistachios with your favorite nuts such as chopped peanuts, slivered almonds or pine nuts.
- Herbs – if you don’t like cilantro, use more parsley and try a bit of dill in the mix.
- Vegan – substitute coconut or other non-dairy yogurt to make this dish vegan.
Equipment
Storage
These carrots are best served fresh, but if you have leftovers store in an airtight container in the fridge for 2-3 days. If making in advance, reheat carrots in the oven until warm then add the yogurt sauce and herb topping.
Print
Roasted curry carrots with herb yogurt
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Roasted curry carrots with herb yogurt will take centerstage on any table. This dish is full of fresh and flavorful herbs, creamy yogurt and crunchy pistachios.
Ingredients
Carrots
1½ pounds medium sized carrots, peeled and halved lengthwise (ideally with a bit of the top on for photos looks nice)
2 tablespoons olive oil
1 tablespoon curry powder
½ teaspoon kosher salt, ¼ teaspoon black pepper
Herb yogurt
1 cup full fat greek yogurt
½ cup cilantro, finely minced
¼ cup parsley, finely minced
Juice from ½ a lime
¼ teaspoon kosher salt, ¼ teaspoon black pepper
Crunchy Herb Topping
Zest from ½ a lime
¼ cup cilantro, chopped
¼ cup chopped pistachios
Instructions
- Heat oven to 400 degrees. In a large bowl, toss the carrots with the olive oil, curry powder, salt and pepper and coat evenly.
- Place the carrots cut-side down on a rimmed baking sheet and roast, flipping about halfway through, until the carrots are golden brown and tender, about 20 to 25 minutes.
- While the carrots roast, make the herb yogurt. In a medium bowl, combine the Greek yogurt and honey and mix well. Fold in the minced cilantro, minced parsley, lime juice, salt and pepper.
- In a small bowl, make topping. Mix lime zest, roughly chopped cilantro, and chopped pistachios.
- Spread the cilantro yogurt on the bottom of a plate or platter and arrange roasted carrots on top. Scatter on topping.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
This recipe is a new favorite in my house. I added some ginger in the with curry powder and sub pistachio with walnuts since that was all I had.